Hah, you are making pork and beans!” said my raised-in-America son when he saw me working on this recipe. In responding I allowed as how it could be described as pork with beans, but I begged him please never to call it pork and beans. No offense intended, my Boston friends.
The ground pork is mixed with chopped onion, parsley, an egg, and milk-soaked bread, and shaped into the tiniest of meatballs. These are cooked with a faintly garlicky tomato sauce, and then combined with beans that have been cooked with sage and mashed garlic.
My own favorite way of serving this dish is with the soft, fine polenta from the recipe.
© 1997 Marcella Hazan estate. All rights reserved.